Sausage and Cornbread Dressing

Sausage and Cornbread Dressing


"Recipe for Kwanzaa."


1 h 50 m {{adjustedServings}} servings 380 cals
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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 1024 mg
  • 41%

Based on a 2,000 calorie diet

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  • Prep

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  1. Bake cornbread according to package directions. Cool and crumble into a large bowl.
  2. Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium-high heat. Cook sausage until brown and crumbly, remove from the skillet but keep the oil in the pan. Add onions, apples and celery; cook stirring occasionally until tender, about 5 minutes.
  3. Toss the cooked mixture and the sausage into the bowl with the crumbled cornbread. Stir in the chicken broth and melted butter. Season with parsley, sage, thyme, rosemary salt and pepper. Blend well and press into a 9x13 inch baking dish.
  4. Bake in the preheated oven for 35 to 45 minutes.
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  1. 85 Ratings


Just amazing! It made the Thanksgiving meal. I used sweet sausage instead of spicy because we are a delicate group! But it was the best dressing I have ever had, and handed out many copies of...

My family LOVES this dressing. They want it even when it is not a holiday. Freezes well before baked, so make it up ahead of time.

This was the most outstanding accompanimemnt to our Thanksgiving turkey. We opted for a sweet Italian turkey sausage, and used a poultry seasoning instead of purchasing all the individual spices...